German Chocolate Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans) and line bottoms with parchment.

Whisk together dry ingredients: in a large bowl sift or whisk 3 cups flour, 2 cups sugar, 3 tablespoons cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon salt until evenly combined.

Cream butter and sugar: in a stand mixer fitted with a paddle or using an electric hand mixer, beat 1 cup softened unsalted butter on medium-high speed about 2 minutes until light and fluffy. Add eggs one at a time, beating well after each addition, scraping bowl as needed. Add 2 teaspoons vanilla and mix to combine.

Combine wet and dry: with mixer on low speed, alternately add the dry ingredients and 1 cup buttermilk in three additions, beginning and ending with the dry mixture. Scrape bowl to ensure even mixing; batter will be thick.

Add hot coffee: stir in 1 cup hot brewed coffee by hand or on low speed until batter is smooth and pourable. The coffee deepens chocolate flavor. Do not overmix.

Bake: divide batter evenly between prepared pans and smooth tops. Bake in preheated 350°F oven 25–30 minutes for 9-inch pans (or 22–25 minutes for 8-inch) until a toothpick inserted in center comes out with a few moist crumbs. Rotate pans halfway through if your oven bakes unevenly.

Cool: let cakes cool in pans on a wire rack 10 minutes. Run a knife around edges, invert onto rack, remove parchment, and allow to cool completely before frosting (at least 1 hour).

Make custard base: in a medium heavy saucepan combine 1 cup unsalted butter (cut into pieces), 1 cup granulated sugar (or substitute evaporated milk for a silkier consistency), 4 room-temperature egg yolks, and 1 cup evaporated milk. Whisk the mixture until smooth.

Cook gently: place saucepan over medium-low heat and cook, stirring constantly with a heatproof spatula, until mixture thickens and reaches a soft custard stage — about 10–12 minutes. It should coat the back of a spoon and register about 160–170°F (71–77°C) if using a thermometer. Do not boil vigorously or the eggs may scramble.

Finish frosting: remove from heat. Stir in 2 cups sweetened shredded coconut, 1 cup chopped pecans, 1 teaspoon vanilla extract and a pinch of salt. Let the frosting cool slightly (10–15 minutes) until thickened but still spreadable. If it cools too much it will set; warm very briefly over low heat to loosen.

Make glaze: place 1 cup semisweet chocolate chips and 1 tablespoon heavy cream in a small microwave-safe bowl and microwave in 20-second intervals, stirring between, until smooth. Stir in 1 teaspoon butter until glossy. Let cool slightly so glaze thickens but is pourable.

Level cakes: if the cake layers are domed, use a serrated knife to level the tops so they stack evenly.

Layer and frost: place one cake layer on a serving plate or cake board. Spread about one-third to one-half of the warm-but-not-hot coconut-pecan frosting evenly over the top. Top with second cake layer and repeat with more frosting. If you have three layers, divide frosting across layers and reserve a little for the top.

Top with glaze (optional): if using the chocolate glaze, drizzle or pour it over the top of the frosted cake, letting some drip down the sides for a decorative finish.

Set and serve: allow the assembled cake to rest at room temperature 30 minutes so frosting sets. The cake can be served immediately or chilled up to 2 days (bring to room temperature before serving). Store covered in refrigerator up to 4 days.